Pair with

Pinot Gris

Sauvignon Blanc

Directions

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, fish sauce, and garlic. Season to taste with salt and pepper.

Working with one asparagus spear at a time, lay the spear flat on a work surface and shave it lengthwise into thin ribbons with a sharp vegetable peeler. Put the asparagus in a salad bowl with the arugula. With a cheese plane or vegetable peeler, shave about 3 ounces (90 g) of cheese—or as much as you like—into the bowl.

Add enough dressing to coat the salad lightly; you may not need it all. Toss gently, taste for seasoning, and serve immediately.